Be adventurous with your chicken dish - complement it with this Mexican dark chocolate mole sauce.
- Place the chicken in a large glass or ceramic dish. Combine the lime juice, oil, sugar, coriander and garlic in a small bowl. Season with salt and pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinade.
- Meanwhile, to make the mole, place the chillies in a small bowl. Pour over boiling water and set aside for 30 minutes to soak.
- Place the chillies and water in the bowl of a food processor with the tomatoes and sesame seeds. Process until smooth.
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the paprika, cumin, cinnamon, oregano, thyme and cloves and cook, stirring, for 1 minute or until aromatic. Add the chilli mixture and cook, stirring occasionally, for 15 minutes or until sauce thickens slightly. Add the chocolate and stir until chocolate melts and sauce is well combined. Taste and season with salt and pepper.
- Meanwhile, preheat the oven to 200°C. Heat a chargrill pan on high. Add the chicken pieces and cook for 5 minutes each side or until charred. Return to pan and roast in oven for 30 minutes or until cooked through. Remove from oven.
- Spoon steamed rice among serving bowls. Top with chicken and spoon over the mole sauce. Serve immediately with tortillas, coriander leaves and lime wedges, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set